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Chicken Marsala Stuffed Chicken is filled with cheese and sundried tomatoes and topped with a creamy mushroom sauce. Ready in just 30 minutes, this stuffed chicken marsala is an explosion of rich flavors that turns plain ol’ chicken into something extraordinary. Best of all, this Olive Garden Chicken Marsala Recipe is easy to make at home.
Stuffed marsala chicken is loaded with mozzarella and parmesan cheese, making it creamy and delicious. The decadent sauce for the stuffed chicken marsala has layer upon layer of flavor from garlic, cream, sweet marsala wine and lots of mushrooms. This incredible chicken marsala stuffed chicken is simple enough for a weeknight dinner but exciting enough for a special occasion or to serve guests.
If you love Olive Garden copycat recipes, try my Chicken Scampi Pasta or Chicken Margherita Skillet.
Why You’ll Love This Stuffed Chicken Marsala
- It’s bold and flavorful. Basic chicken is brought to a new level with bold flavors of cheese, sundried tomatoes, marsala wine, mushrooms and garlic.
- It’s juicy and tender. Cooking chicken can be a gamble, but the chicken in this recipe comes out juicy and tender every time.
- It’s perfect for special occasions. When you want a meal that WOWS without a lot of work, this Olive Garden chicken marsala recipe hits the mark.
Marsala Chicken Ingredients
For chicken filling
- Sour Cream: Use regular or low-fat sour cream.
- Sun-dried Tomatoes: julienne the tomatoes.
- Cheese: use freshly grated parmesan cheese and slices of mozzarella cheese.
For chicken
- Chicken: use boneless skinless chicken breasts that are similar in size.
- Seasoning: combine dried Italian seasoning, salt and ground pepper.
- Olive Oil: substitute any light, neutral-flavored oil.
For Marsala sauce
- Butter: use unsalted butter to control the saltiness
- Garlic: use freshly minced garlic for the best flavor.
- Mushrooms: slice white button mushrooms or Baby Bella mushrooms.
- Marsala Cooking Wine
- Heavy Cream
- Seasoning: add salt, freshly ground pepper and crushed red pepper flakes.
- Parsley: chopped for garnish.
How To Make Stuffed Chicken Marsala
- Prepare the filling and stuff the chicken. In a small bowl, prepare the filling by combining sour cream, sun-dried tomatoes, and parmesan cheese. Set it aside. Cut the chicken breast lengthwise to create a pocket, ensuring the chicken breast is not cut through. Stuff the chicken pocket with about 2 tablespoons of prepared filling, top it with a layer of mozzarella cheese and seal the chicken with a toothpick.
- Cook the chicken. Season the chicken breasts with Italian seasonings, salt, and pepper. Heat a skillet on a medium flame with oil. Once the oil is heated, sear the chicken breast on both sides until slightly golden for 5-6 minutes. Once done, remove the chicken from a plate and set it aside.
- Saute the mushroom. To the same skillet, add butter. Once the butter is melted, add the garlic and mushroom and cook for 2-3 minutes.
- Prepare the cream sauce. Stir in the Marsala wine and allow it to simmer for a couple of minutes. Pour the whipping cream and red pepper flakes and let it simmer until the sauce begins to slightly thicken. Season the sauce with salt and pepper.
- Finish the chicken. Transfer the chicken back to the skillet with the juices from the chicken and cook for 3-5 minutes on low heat.
- Garnish and serve. Once done, garnish the chicken Marsala stuffed chicken with chopped parsley. Serve the creamy chicken with the greens on the side or over pasta/mashed potatoes/rice/noodles.
Tips To Make Olive Garden’s Copycat Chicken Marsala Recipe
- If using sundried tomatoes packed in oil, drain and lightly rinse before adding to the recipe.
- Select chicken breast that is similar in size for even cooking.
- When cutting the pocket in the chicken, be sure not to cut all the way through.
- Avoid overstuffing the chicken or the filling will ooze out.
- Use toothpicks to secure the filling if desired.
- Remove any toothpicks before serving.
- Always cook chicken to a minimum temperature of 165 degrees F when checking with a digital meat thermometer.
Frequently Asked Questions
We use Baby Bella Mushrooms (also called cremini), but you can use white button mushrooms. If you want to add shiitake, porcini or morels you can, but their flavors are a bit strong for this dish.
Yes! You can cut and stuff the chicken up to 24 hours in advance. Wrap tightly with plastic wrap and store in the fridge until you are ready to cook. Let the chicken come to room temperature for 30 minutes before cooking.
Leftovers can be stored in an airtight container in the fridge for up to 4 days. Reheat in the microwave or in a skillet over medium heat.
Because of the sour cream and the heavy cream used in this recipe, it doesn’t freeze very well. Preparation is straightforward and quick, so I recommend making this fresh.
Serve this stuffed chicken with Mashed Potatoes, rice or cooked pasta. You can also serve with Parmesan Roasted Glazed Carrots, Crispy Air Fryer Roasted Potatoes and Easy Homemade Garlic Knots or Homemade Roasted Garlic Bread.
More Stuffed Chicken Recipes
- Spinach Artichoke Stuffed Chicken
- Fajita Stuffed Chicken
- Mushroom Stuffed Chicken Breast
- Pesto Stuffed Chicken
- Asparagus Stuffed Chicken
I hope you enjoy all the recipes I share with you, including this delicious Olive Garden Chicken Marsala Stuffed Chicken. I hope you try it, enjoy it, rate it, and share it with your friends and family!
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Stuffed Chicken Marsala
Ingredients
For chicken filling
- 2 tablespoons sour cream
- ½ cup sun-dried tomatoes, julienned
- ⅓ cup parmesan cheese
- 4-8 sliced mozzarella cheese
For chicken
- 4 whole chicken breasts, boneless skinless
- ½ teaspoon dried Italian seasoning
- ½ teaspoon salt
- ½ teaspoon ground pepper
- 2 tablespoon olive oil
For Marsala sauce
- 1 tablespoon unsalted butter
- 1 teaspoon minced garlic
- 1 cup mushroom, sliced
- 1 cup marsala cooking wine
- ½ cup heavy cream
- ½ teaspoon salt
- ½ teaspoon ground pepper
- ½ teaspoon crushed red pepper flakes
- Chopped parsley, to garnish
Instructions
- In a small bowl, prepare the filling by combining sour cream, sun-dried tomatoes, and parmesan cheese. Set it aside.
- Cut the chicken breast lengthwise to create a pocket, ensuring the chicken breast is not cut through.
- Stuff the chicken pocket with about 2 tablespoons of prepared filling, top it with a layer of mozzarella cheese and seal the chicken with a toothpick.
- Season the chicken breasts with Italian seasonings, salt, and pepper.
- Heat a skillet on a medium flame with oil. Once the oil is heated, sear the chicken breast on both sides until slightly golden for 5-6 minutes. Once done, remove the chicken from a plate and set it aside.
- To the same skillet, add butter. Once the butter is melted, add the garlic and mushroom and cook for 2-3 minutes.
- Stir in the Marsala wine and allow it to simmer for a couple of minutes.
- Pour the whipping cream and red pepper flakes and let it simmer until the sauce begins to slightly thicken. Season the sauce with salt and pepper.
- Transfer the chicken back to the skillet with the juices from the chicken and cook for 3-5 minutes on low heat.
- Once done, garnish the chicken Marsala stuffed chicken with chopped parsley.
- Serve the creamy chicken with the greens on the side or over pasta/mashed potatoes/rice/noodles.
Notes
- If using sundried tomatoes packed in oil, drain and lightly rinse before adding to the recipe.
- Select chicken breast that is similar in size for even cooking.
- Use a really sharp knife to cut the pocket in the chicken.
- When cutting the pocket in the chicken, be sure not to cut all the way through.
- Avoid overstuffing the chicken or the filling will ooze out.
- Use toothpicks to secure the filling if desired.
- Remove any toothpicks before serving.
- Always cook chicken to a minimum temperature of 165 degrees F when checking with a digital meat thermometer.
